www.ribman.com describes St. Louis ribs as below :
Pork Spareribs, St. Louis Style -
St. Louis Style Ribs originate from pork spareribs and are prepared by removing the brisket bone approximately parallel to the rib side, exposing cartilage on the brisket bone side. Skirt meat is removed.
Is that basically it ?? Is there no differentiation in style (wet vs. dry) like in KC vs. Memphis ??
Anyway, I'll be in downtown St. Louis next week with no car. Are there any good ribs to be had right down town (Millenium Hotel) ?? Also, anywhere to sit in with my saxophone (jazz or blues jams ???)